Cucumber Fennel Mustard Relish

We discovered this recipe at the Napa Valley Mustard Festival while tasting some glorious dishes entered by some of the country's most talented chefs in the Chef's Competition. This is from Katie Sutton, executive chef at the Hess Collection Winery.

1 English cucumber (no seeds), diced
1 fennel bulb, finely diced
1 tsp. fresh dill (chopped)
2 Tbsp. Beaver Russian Mustard or other Sweet Hot Mustard
2 Tbsp. Terrapin Ridge Sweet Beet Horseradish Mustard
I Tbsp. horseradish
2 Tbsp. olive oil
1 Tbsp. lemon juice

Mix all ingredients together and chill.